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Topic: To Gouda...with Love (Read 20304 times)

Just picked up something new to me...Borden's shredded Gouda. Thought maybe I'd mix it in with my mozz/prov on a thin crust pizza. Am I making a terrible mistake? This is a good melting cheese, no? Can it stand the heat? Thanks.

Hahahaha, I know that processed cheese is probably frowned upon by most and I didn't notice that it was a processed food till I got it home...... But it tasted so damn good! I figure that it was done this way to melt better, but I also suspect that the smoke flavor came from a liquid source and not from actual smoking. Still though, I guess liquid smoke has it uses and proponents but I usually never use it unless I am making a tuna dip or something along those lines.

Haha, thank you Bob, that seriously means a lot. I respect so many people on this forum and hold them in high regards, so hearing that is pretty special.

And haha that I do man! I love stronger flavors. Lamb, strong bries (like, ammonia smelling), pungent blues, and of course earthy mushrooms. And how can I forget truffle oil.... that stuff is amazing on the right food.

Everything I have seen you bake though makes me want to give it a go and try to get to where you are on Chicago thin style, I have never had good luck with that style pizza. I have a lot to learn and you guys are the ones who help get me and many others to a higher place in pizza and cooking in general. Since I joined this forum I have learned so much about more than just pizza.

The tight kidney in your cabrito tacos? Fresh, and I mean fresh, blood with a little lemon juice? Salted balls that could still do a doe justice? Quickly grilled eyes of a tuna with the attached muscles still twitching? Come spend a week with me and my boys.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

The tight kidney in your cabrito tacos? Fresh, and I mean fresh, blood with a little lemon juice? Salted balls that could still do a doe justice? Quickly grilled eyes of a tuna with the attached muscles still twitching? Come spend a week with me and my boys.

I'd give anything if I could get ahold of all that, I absolutely love foods that most people run from, and usually they turn out to be amazingly flavorful. I guess that comes from not wanting to waste anything from an animal. I think it's a shame to see most hunters in my area kill a buck and only take the head and back-strap. All the rest of the animal, legs and all, gets pitched off the truck in the woods for the coyotes and buzzards to eat. Deer heart sounds so good right now that it makes me sick to think about it.

I would give anything if my dad cared about cooking and eating good food like you do. I absolutely love my dad and family, but a weekend eating with a family like yours would be pretty awesome. Your boys are lucky to have a dad with such good tastes and the ability to make it all happen in the kitchen.

That Gouda pie looks mighty tasty Bob. I have always loved Gouda. I have used it on pizza before but only blended with mozz and/or provolone. I'll have to give 100% Gouda a try. I plan on making a trip to Amish country soon. The Gouda that I have got from Heini's is really good. +1 to smoked Gouda too.